Easy Buttercream Mints - cooking recipe

Ingredients

1/2 c. melted margarine
1/3 c. heavy cream
9 c. 10x sugar (unsifted)
1 egg white
2 to 3 drops oil of peppermint (available at drug store)
2 to 3 drops red or green food coloring

Preparation

Beat butter, cream and 5 cups of sugar in an electric mixer at medium speed.
Beat in egg white.
Add remaining sugar and more if needed to make consistency of cookie dough.
Add oil of peppermint to taste. Add food coloring.
Blend until evenly flavored and colored.
Work with about half of the mixture at a time.
Roll with a rolling pin between 2 sheets of wax paper to about 1/4-inch thick.
Cut into rounds with cutter or twist cap bottle.
Reroll scraps and cut.